本格的なスペイン料理を楽しい雰囲気で : Supein Ryourimu Iriko

The other day, I had made a reservation for a high-end French cuisine by myself after work, but due to circumstances at the restaurant, I was depressed because I couldn't go. At that time, a junior girl came from the next room and asked, "Supre, did French cuisine restaurant get canceled? Where are you going for dinner?" (lol) So I said, "Let's go for dinner!" and decided to go there. "Spanish Cuisine muyrico". The restaurant is about 2-3 minutes from the west exit of JR Chiba Station. It's next to the railroad crossing of the Keisei Line. If you're coming from Sogo, you should be able to get there by turning at the Mizuho Bank and going straight down the narrow road where the bicycle parking lot is. The pale yellow sign is the landmark. I think she's been my junior for about 7 or 8 years... Two years ago, we worked as a team in the same room, but my workplace was also on high alert, so we couldn't go drinking at all. I think it was the first time we went out drinking together... I think we went out to eat curry before (lol). I thought she was a smart girl and would surely be a leader in the company in the future. At my workplace, the more talented the women are, the sooner they quit, which seems to be a big problem, but well, when you're in your mid-20s, there may be a lot going on, but I hope you'll do your best! Anyway, I asked her, "What do you want to eat?" and she said, "I want paella!" There were two Spanish Cuisine nearby that I could think of, so I called them and made a reservation. When I arrived at the restaurant, the owner guided me to a table in the back. There was a hanger and an umbrella stand to the right of the entrance. There were about six seats at the counter. There were also two tables for four people, so it was a small restaurant. It had a homey feel and was comfortable. There was about one other group of customers there. I sat down and flipped through the menu. I really like Spanish Cuisine. Or rather, I studied Spanish, traveled to Spain, and generally like Spain itself. [u:This restaurant charges 300 yen per person as a table charge, but they serve small tapas. This was also delicious♪ On that day, it seemed to be dates wrapped in ham. Dates are dates. ] When I was in the international department, a colleague once brought me dates as a souvenir from a business trip to Dubai or Saudi Arabia, and I really liked them because they were like dried prunes. The owner explained how to make them and the types of dates, and was very helpful♪ He seemed a bit scary (lol), but I could feel his love for Spain and Spanish Cuisine, and he was a wonderful person. She also said, "I'll try making it myself!", but I was skeptical and wondered if she would really do it (lol). Anyway, when I think of Spain, I think of Cava♪, so I toasted with [b: Cava 680 yen], even though I don't drink much sparkling wine. Cava is a sparkling wine made using the same method as French Champagne, called secondary fermentation in the bottle. It has good bubbles and is delicious. Watching the bubbles rising from the bottom of the flute glass makes me feel elegant (misunderstanding). The difference between Cava and Champagne is the aging period and the type of grapes that can be used. Cava has a slightly looser standard, so it is cheaper and more affordable, but it tastes delicious. However, Cava also has a proper ranking system, with single-vineyard varieties such as NV, Vintage, Reserva, Gran Reserva, and Cava de Paraje Calificado, and quality control is strict. Five types of white grapes and four types of black grapes can be used. The most famous ones are those made with Xarello, Macabeo, and Parellada, which sommeliers and wine experts will surely memorize like a spell when studying for exams. On the other hand, Cava rosé is prohibited from being blended like Champagne, and rosé can only be made with saignée, so it is strict, or perhaps it is more important to emphasize the original taste that comes from the grape skin, but well, there is a difference in style. I will seal that trivia (lol) and enjoy the wine. For the food, we ordered [b:Today's three tapas platter 1850 yen, shrimp Ajillo 960 yen, bread 450 yen, huebo roto 750 yen, seafood paella 3000 yen, Basque cheesecake 550 yen]. The food was reasonably priced and all delicious.... I'm sure the owner is very skilled. There's a great Spanish Cuisine like this near Chiba Station! First up was [b:Today's three tapas platter], which the owner served in two portions. I was impressed by how polite he was. [u:The three tapas vary depending on the day and are written on the blackboard. I've forgotten what they were (lol), but they were jamon serrano, tuna and potato or some kind of potato salad. They also had anchovy flavor. The rest was carpaccio and bread.]Everything was delicious and went down well with wine. The bread is from [a:12030937,Mugisho] in Yachimata. This is a shop that has a lot of attention to detail. I decided to order white wine, so I checked the glass wine of the day. I found my favorite Gewurz, so I chose that. I ordered [b:karl pfaffmann gewürztraminer 2020 glass 680 yen Gewurztraminer Bischofkreuz Kubeier Trocken]. They also have Spanish wines, but I got the impression that the owner was particular about the wines he chose. This wine itself is about 1,500 yen per bottle, but it's delicious enough. It's a Kubeier (QbA) in the first place, so it's a high-ranked wine. Japan imports good wines due to transportation costs. Germany's wine laws are unique to begin with, and the standards are complicated and super complicated at the request of the EU... Even now that I've obtained my qualification, I feel like I don't fully understand it (laughs). Furthermore, there have been some changes to the wine law recently, but generally speaking, there are the following ranks: Tafel, Land, Kubeier, and Prädiker. However, as mentioned above, I have never seen Tafel (table wine) or Land (local sake rank) in Japan, which is probably because it is not worth the import costs. By the way, Trocken has two meanings in German: dry (i.e., dry) and dried (which means noble rot in wine. This is why Trockenbeerenauslese, which has the highest sugar content, is called Trocken but is very sweet), so it can be confusing, but generally, German wines that are called Trocken are dry. There are many dry German wines, so if you don't like sweet wines, buy Trocken. However, [u:The store owner also said this, but it's not that dry considering it's called Trocken. The alcohol content is 13.5%, so I imagine it's a warm region for Germany. I didn't know much about the producer Karl Pfaffmann, but when I looked it up online, I found out that it was a producer in the state of Pfalz, so that made sense. Pfalz is the warmest wine-producing region in Germany. It's south of Rheinhessen. The flavor is clearly reminiscent of Gewurz's characteristic lychee aroma. A gorgeous, aromatic, delicious wine. I think I'll put this in my wine cellar to drink at home... It's a great value wine. While eating the bread that came with the appetizer, we talked about how Ajillo would be good, so we ordered [b: Shrimp Ajillo]. The flavor of the plump shrimp, olive oil, and garlic was exquisite. This also came with bread, which was a nice service. There aren't many restaurants that give you bread when you order Ajillo. The bread was quite delicious, so we ordered some more♪ Next is [b: Hueboroto]. [u: It was written in Japanese as bar-style french fries], but since I understand a little Spanish, I wonder if it's a dish where huevo (egg) is roto (crushed, crumbled)? I wondered what it was, but I wanted to eat fries, so I ordered it (lol). It seems to be a dish of fries with soft-boiled eggs and Prosciutto on top, which you crumble and eat. I see. It looks like bar food, but it's good as a snack. It's not just fries, which is nice. I thought maybe I should go for a red wine from here, so I ordered Campo Ai Lecci Lupaia Toscano 2012, 680 yen per glass. As the name suggests, it's Toscano, so it's an Italian wine. The owner said that it was mainly Sangiovese. When you think of Tuscany, you think of Sangiovese, but this one seems to be blended with Cabernet Sauvignon and Merlot. I haven't had many Sangiovese blends, so it was a surprise, but it's not a bad balance. Looking online, this one is about 1,500 yen a bottle. It seems that it is hand-picked, fermented in stainless steel tanks, and aged in oak barrels. The aroma is like black berries and cherries. There is also a slightly spicy feeling, which may come from Cabernet? I basically only drink Sangiovese by itself, so I felt that it was a flavor I had not had much before. The alcohol content is 13%, so I wonder if the grapes are quite ripe. It has a relatively strong flavor. While waiting for the seafood paella (apparently the order stop is 1 hour before closing), I wanted some snacks, so I ordered [b: Spanish omelette]. I've liked this for a long time. The inside is soft and jiggly, and it contains various things. Generally, it contains Prosciutto and a little onion. The owner was very considerate, asking if it was okay to continue with the egg dishes. It's rare to find a owner who is considerate about such things. And, this is the main dish (laughs). I came here because I wanted to eat paella, so I'll eat it! [b: Seafood paella] is here. It's made in a paella pan from raw rice, which is the real deal ♪ It looks delicious. Plenty of shrimp and mussels. Hot. Full of seafood broth! The rice is also delicious with a nice grain. As I'm eating this, I'm starting to want to drink wine again (lol). [u: The owner recommended sherry, so I looked at the menu and there were quite a few options ♪ This is a Spanish Cuisine restaurant after all. I really like Oloroso and Amontillado, which are dry and have a nutty flavor, but what should I do... If you like really dry wines, I recommend Fino or Manzanilla. When I drink at home, I like to drink Pedro Ximenez sherry. It goes great with blue cheese, and it's delicious when poured over vanilla ice cream. Try it (lol). I was worried, but then I remembered that I had to work the next day (lol), so I ordered a light Spanish red (500 yen). ]It's seafood paella, and there's a marriage of ingredients to match the color of the ingredients, so I think a light red would go well with seafood. Well, this was the most average wine, so I didn't take a picture of the bottle, but I think it was a Tempranillo blend or something. I think she was drinking white. In the end, we drank about four glasses each. Young people these days say they don't drink, but they can drink quite a bit (lol). Amazing. Finally, dessert. She said, "I'm so full I can't eat anymore..." so I said, "I'll give you a little bit," and the owner said he would share the dessert and serve it on a plate. What a thoughtful touch... I don't often give a score of 4.0, but this is great customer service. So we ordered [b:Basque cheesecake 550 yen], and I had 2/3 of it cut and she had 1/3 cut, and we ate it. That's why it's cut into 2/3 in the photo. Basque cheesecake was popular in Japan for a while. Speaking of Basque cheesecake, La Vina in San Sebastian is the place to go. The owner of this shop said that he had gone to study the recipe, but the surface is well browned, but the inside is fluffy like a souffle. I make cheesecake myself, but it's hard to make it like this in my home oven, which can only go up to about 250 degrees... I think La Vina itself probably didn't officially release the recipe, so you have to train locally or use connections, but the ingredients themselves are simple, so most people can make something similar. But still, [u:This is the work of a professional. It was very delicious. It was served with charcoal salt, which may also be a local style]. La Vina was originally a family-run business and the recipe was kept secret, but it seems that some stores, such as "[a:13223261,GAZTA]" in Shirokane, Tokyo, are officially allowed to use it, so I don't really know. Personally, I remember that the one at Gasta was softer and more like a fresh cheesecake, but [u:Personally speaking, I thought the Basque cheesecake at this restaurant was very delicious. It was more like a souffle. ] As mentioned above, the restaurant has counter seats and table seats. There is a hanger to the right of the entrance, and each table has a luggage basket. ] The food is not that expensive, but it is quite filling. I was surprised that the seafood paella was only 3,000 yen. My junior colleague who said he wanted to eat paella also praised it highly. He said that the paella was very delicious at work the next day (lol). The owner's customer service is excellent. He said that he can't communicate with customers that much when there are many customers, but I felt his love for Spanish Cuisine and his spirit of service. As for the wine, I think it would be better to have a more Spanish flavor (I don't know about the bottles), but I think it would be difficult to serve so many types of wine by the glass in a small restaurant because there is a risk of waste. I think even a strong wine should be opened within about three days. Of course, when I drink it at home, I sometimes think, "This wine hasn't been opened..." and then after a while I realize that it has become several times more delicious (that was the case with the Gewurz from Yarden in Israel that I drank the other day), so it's difficult, but it's not that easy when you're in the customer service business... Well, there are some aspects that can't be helped. [u:It was convenient to be able to pay by credit card. As you can see, the cost for two people for all this food and drink was just under 13,000 yen, so I think it's great value for money. ]I recommend it. Thank you for the meal. If I wasn't transferred, I would have liked to go again. That's the only thing I'm sorry about, but I'm sure my juniors at work will go again. If you like, please give it a try.